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–+ servings
A glass bowl of vibrant green asparagus pesto with a spoon inside, served on a large plate alongside golden roasted potato wedges.

Asparagus Pesto

This creamy asparagus pesto is a fresh, spring-inspired twist on the classic. Made with blanched asparagus, garlic, Parmesan, olive oil, and almonds, it’s bright, versatile, and comes together in minutes. Perfect for pasta, toast, grain bowls, or as a sauce for your favorite protein.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course sauce
Cuisine American
Servings 6 servings
Calories 156 kcal

Equipment

  • Large Pot
  • Tongs
  • bowl of ice water
  • Food Processor
  • measuring cups and spoon
  • rubber spatula

Ingredients
  

  • 1 bunch asparagus about 1lbs
  • 1 clove of garlic
  • 1/4 cup almonds
  • 1/3 cup shredded parmesan cheese
  • 2 tbsp lemon juice
  • 2 tsp lemon zest optional
  • 1 tsp red pepper flakes optional - for heat
  • 1/4 cup olive oil
  • kosher salt and black pepper to taste
  • 1-4 tbsp reserved asparagus cooking water optional

Instructions
 

Blanch the asparagus:

  • Bring a large pot of salted water to a boil. Add chopped asparagus and cook for 2–3 minutes, until bright green and just tender. Immediately transfer to a bowl of ice water to stop the cooking. Drain well.

Blend the pesto:

  • Add the blanched asparagus, garlic, almonds, Parmesan, lemon juice, and lemon zest (if using) to a food processor. Pulse a few times to combine.

Add olive oil:

  • With the processor running, slowly drizzle in the olive oil. Blend until mostly smooth.

Adjust texture:

  • Add reserved asparagus cooking water, one tablespoon at a time, until the pesto reaches your desired consistency.

Season and serve:

  • Taste and season with salt and black pepper as needed. Serve immediately or store according to storage tips.

Notes

  • This recipe is flexible and can be adjusted based on what you have on hand. See the substitutions and add-ins section for ideas.
  • For a vegan version, omit the Parmesan and use nutritional yeast or plant-based Parmesan to add depth and flavor.
  • Nutrition note: Nutrition information will vary depending on exact ingredients and serving size. For personalized guidance, consult a registered dietitian.

Yield

This recipe makes approximately 1 1/2 to 1 3/4 cups of asparagus pesto, depending on how much cooking water and olive oil you use.
That’s about 6 to 7 servings, with each serving being roughly 1/4 cup.

Nutrition

Calories: 156kcalCarbohydrates: 6gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.002gCholesterol: 5mgSodium: 105mgPotassium: 220mgFiber: 3gSugar: 2gVitamin A: 715IUVitamin C: 7mgCalcium: 86mgIron: 2mg
Keyword easy, quick, sauce
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